CookingBauer Xcel1 Inch, Love

Prawn skewers with sweet tomato chutney

CookingBauer Xcel1 Inch, Love
Prawn skewers with sweet tomato chutney


  1. To make the chutney heat the oil in a pan and sauté the garlic and ginger for 1 minute.  Add the remaining ingredients and bring the mixture to the boil. 
  2. Simmer for 30 minutes until the mixture is thick and sticky.  Stir it occasionally to prevent it burning.  Allow to cool
  3. Place the prawns in a shallow tray. Mix together the oil, garlic, chilli and lime zest and juice and season. Pour over the prawns and leave to marinate for 15 minutes. Remove from the marinade and thread 3 on each skewer.
  4. Preheat the grill.
  5. Place the skewers on a baking tray and drizzle over the remaining marinade. Grill for 2-3 minutes or until the prawns just turn pink. Serve the skewers with the tomato chutney

Recipe from Award Winning Nutritionist and Chef Christine Bailey,

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


The chutney can be prepared ahead and will keep in the fridge for several days. It can be used as an accompaniment to meat and fish dishes and wonderful with goat's cheese


12 raw king prawns, peeled
2tbsp olive oil
1 garlic cloves, crushed
1 pickled chilli, finely chopped
sea salt and black pepper
zest and Juice of 1 lime
4 skewers, if wooden soak in cold water for 1 hour.
Sweet tomato chutney
1tbsp olive oil
1 garlic clove, crushed
2tsp fresh root ginger, grated
1 shallot, finely chopped
3tbsp apple cider vinegar
1 x 400g can chopped tomatoes
Pinch of cinnamon
Pinch of ground cloves
2tbsp xylitol


Time: 10 minutes
Serves: 2
Nutrition: 227 Cal, 13.9g Fat, 2g Sat Fat